This is a special chocolate chip cookie recipe from my childhood that I have adjusted to be easy to throw together and gluten free. What I recall about these cookies is that they took a ton of effort so we never made them that often. You had to blend the oats in the hunky food processor. And you had to grate the chocolate bars. Looking back this is so weird to me – why did the recipe tell us to buy chocolate bars and then grate them on a cheese grater? When I worked for Cooking with Kids – a nonprofit that provides cooking classes to kids in public schools in Santa Fe, NM the main cooking injury we saw were kids cutting their knuckles on cheese graters. And we even let them use knives. So why in the heck would a recipe have you grate chocolate bars on a cheese grater? No idea.
I knew there was a better and more efficient way to make these cookies. With the availability and use of high powered blenders with the ability to blend things like oats and nuts – there is no need to lug out the heavy cuisinart food processor. And why not chop the chocolate bars or just use chocolate chips instead? I also made these cookies gluten free! This one’s for you again Sigourney (my gf cousin ;).
The trick with these cookies is to let them rest for at least 24 hours. This allows the oats to soak up the moisture and the cookies to hold together when baked. If you are really itching for a cookie you can bake some idea BUT eat it right away while it’s hot and gooey. When cooled, they will fall apart unless you rest them for a day.
Gluten Free Chocolate Chip Cookies
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup almonds
- 1 1/2 cups oats
- baking soda
- 1/2 teaspoon salt
- 10 ounces chocolate chips
- Place oats an almonds in high powered blender or food processor. Blend until fine pieces form into somewhat of a flour.
- In a stand mixer fitted with paddle attachment beat together butters and sugars for 3 minutes until light and fluffy.
- Add egg and continue to beat for 1 minute. Add in vanilla.
- Add in all dry ingredients (including oat and almond mixture) and mix till just combined. Add chocolate chips and stir to disperse.
- Refrigerate for 24 hours*
- When ready to bake the next day, preheat oven to 350 degrees and scoop out balls of dough onto cookie sheet. Bake for about 8 to 10 minutes.